with Roasted Potatoes and Buttery Veggies
Savoury Parmesan-crusted pork with zippy roasted potatoes and buttery veggies are sure to win over even the pickiest eaters in your household!
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Italian Breadcrumbs
0.25 cup
Carrot
170 g
Sugar Snap Peas
113 g
Russet Potato
460 g
Mayonnaise
2 tbsp
Unsalted Butter
1 tbsp
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Parmesan Cheese, grated
0.5 cup
Lemon-Pepper Seasoning
1 tbsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces.Add potatoes, 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil per sheet.) Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, combine breadcrumbs and Parmesan in a shallow dish. Pat pork dry with paper towels. Cover each pork chop with plastic wrap.Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick.Season with salt and pepper.Coat pork all over with mayo. Working with one piece of pork at a time, firmly press both sides into breadcrumb mixture to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 4-6 min.**
Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Trim sugar snap peas.
Carefully wipe the pan clean.Heat the pan over medium-high heat.When hot, add carrots and 1/4 cup (1/2 cup) water to the pan. Cover and cook, until carrots begin to soften, 2-3 min.Add peas, 1 tbsp (2 tbsp) butter and 1 1/2 tsp (3 tsp) Lemon-Pepper Seasoning to the pan. Cook uncovered, stirring occasionally, until veggies are tender-crisp and water has evaporated, 3-4 min. Season with salt, to taste.
Divide roasted potatoes, Parmesan-crusted pork chops and veggies between plates.
860
kcal
Calories
38
g
Fat
8
g
Saturated Fat
78
g
Carbohydrate
20
g
Sugar
9
g
Dietary Fiber
54
g
Protein
140
mg
Cholesterol
1530
mg
Sodium
